The taste of summer, with squash, courgette, kale and cannellini beans all fresh from the garden. This seasonal dish has highs of roasted squash and crispy kale with undertones of earthy beans and green salad. The creaminess of the vegan cream cheese make its even more moreish. Serves 4.
750g squash
500g courgette
drizzle syrup
2 – 3 teaspoon spice
1 can cannelini beans
250g kale, boiled
sprig of tarragon
pasta x 4 portions
vegan cream cheese
green salad
dice squash and courgette, put in roasting dish and dust with spice, drizzle with syrup. Preheat oven to 180C. Set oven timer for 45minutes. Boil kale for 8 minutes. After 30 minutes add can of beans to roasting dish, add kale on top with sprig of tarrgon buried. Roast for further 15minutes. Cook pasta in a large pan. Drain pasta and put back in hot pan. Add vegan cream cheese to pasta. Add roasted vegetables to pasta, and stir until cream cheese coats veggies and pasta. Serve with salad.
Sarasvati Flow 